Mac and Cheese with Bacon
Creamy mac and cheese loaded with crispy bacon for the ultimate comfort food.
15 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 8 oz elbow macaroni
- 6 slices bacon, chopped
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 cups milk
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1/4 cup breadcrumbs (optional)
Nutrition Facts
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Instructions
Cook the macaroni: Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Drain and set aside.
Cook the bacon: In a skillet over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and drain on paper towels. Reserve 1 tbsp of bacon fat.
Make the roux: In a saucepan, melt the butter over medium heat. Add the reserved bacon fat. Stir in the flour and cook for 1-2 minutes until golden.
Prepare the cheese sauce: Gradually whisk in the milk until smooth. Cook, stirring constantly, until the sauce thickens. Add salt, pepper, and paprika.
Add the cheese: Remove the saucepan from heat. Stir in the cheddar and mozzarella cheeses until fully melted and smooth.
Combine everything: Fold the cooked macaroni and crispy bacon into the cheese sauce. Mix well to coat evenly.
Optional topping: Sprinkle breadcrumbs over the top for a crispy finish. Broil for 2-3 minutes until golden if desired.
Chef's Tips
- Cheese Variations: Experiment with different cheeses like Gruyère, Gouda, or Monterey Jack for unique flavors.
- Extra Creamy: For a richer sauce, substitute half the milk with heavy cream.
- Bacon Crispiness: For extra crispy bacon, bake it in the oven at 400°F for 15-20 minutes.
- Make Ahead: Assemble the mac and cheese ahead of time and bake just before serving.
- Leftovers: Reheat in the oven or microwave with a splash of milk to restore creaminess.
